Eggplant, Zucchini and Onion Kebabs
Ingredients
- For the kebabs
- 700 grams Eggplant
- 500 grams Zucchini
- 2 large yellow onion
- salt
- freshly ground pepper
- For the lemon marinade
- ½ tsp crushed peppercorns
- ½ tsp crushed allspice
- ½ tsp crushed Coriander
- ½ tsp dried thyme
- ½ tsp dried oregano
- juice of 2 lemons
- 100 milliliters olive oil
- Metal skewers
Preparation steps
For the lemon marinade, combine the spices, herbs and a pinch of salt and mix together with the lemon juice and olive oil. Season to taste.
For the kebabs, rinse and trim the zucchini and eggplant and cut into quarters lengthwise. Cut the quarters into thick slices about 2 cm wide (approximately 3/4 inch). Peel the onions, halve lengthwise and cut into wedges.
Coat the metal skewers with a little oil and alternately thread the eggplant, zucchini and onion pieces onto them. Season with salt and pepper and drizzle with the lemon marinade.
Oil the grill and cook the kebabs for about 15 minutes over medium heat. Grill until the vegetables are well browned on all sides. Turn occasionally during cooking and drizzle lightly with the marinade.
Serve the grilled kebabs coated with the lemon sauce.
